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Asparagus Beef Stir Fry Recipe

Asparagus is in season during the spring, make this easy stir-fry using some of the stir-fry success tips that I share in the blog post. 

Course Main Course
Cuisine Chinese
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 4
Calories 280 kcal
Author Sharon Wong


  • 12 oz beef flap steak
  • 2 tablespoons soy sauce or alternative
  • 1 tablespoon rice wine or mirin
  • 2 teaspoons corn starch
  • 1/2 garlic powder or 1 minced garlic
  • 1/2 teaspoon sugar
  • 1 to 1 1/2 pounds of asparagus 1 1/2 pounds if the bottoms are pale
  • 1 tablespoon olive oil or canola
  • 1 teaspoon black bean sauce optional


  1. Slice beef along the grain into strips (approximately 1.5-2 inches wide), and then slice the strips into bite size pieces about 1/4 inch thickness.

  2. Mix the beef with the soy sauce, rice wine, cornstarch, garlic powder (or minced garlic), and sugar and set aside to marinate at least 15 minutes.

  3. Snap off any tough, woody (pale white sections at the bottom) ends of the asparagus and wash. Cut the asparagus into 1 1/2 inch long pieces diagonally and set aside until ready to start cooking.

  4. Heat up frying pan or wok on medium high heat until it is very hot and a drop of water sizzles. Add olive oil to pan and swirl to coat.

  5. Add beef and spread out into a thin layer, allow to sear for 30 seconds to 1 minute and then stir fry until all sides are browned. Use a slotted spoon to transfer the beef to a clean serving dish.

  6. Add the asparagus to the frying pan and stir fry for 1 minute. Add 1-2 tablespoons of water (you should hear a sizzle) and immediately cover with a lid for 2 minutes. Uncover, if the asparagus still looks dull green, cover again for another minute.

  7. If the asparagus looks bright green add the beef back in with black bean sauce (optional) and stir fry until the mixture is hot and the beef is cooked.